Food proteins: Solubility & thermal stability improvement techniques
Negin Yousefi, Soleiman Abbasi
Abstract
Proteins, as the major structural component, play important roles in food systems because of possessing bioactive nature, and valuable nutritional and functional characteristics. Today, the demand for proteinious foods is rising due to the increased consumers' awareness on the health aspects of their lives. Thus, food industry seeks low cost, sustainable and soluble protein sources to fabricate novel and ready-to-eat food products. The solubility of protein is crucial in performing functional characteristics and manufacturing high-protein fluid foods. The solubility of soluble proteins is generally diminished by denaturation which is caused by different factors. It is considered as one of the basic challenges facing food and protein industry. The present review provides a comprehensive insight into the methods used as well as their effects to improve the solubility and thermal stability of various food proteins.